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Chiles en Nogada are traditionally served only for Mexican Independence Day (16 de Septiembre). Every household and restaurant have their own version. In years past we have eaten as many as 12 different versions in the course of the week long celebration. Certain things about it never change: always poblanos, walnuts, pomegranate seeds and dried fruit (though the types of dried and fresh fruit vary as does the ratio of fruit to meat). And the cream sauce is always room temperature, never heated.

Not only is it a tasty dish, it is about the prettiest meal ever put on a plate.

I have made them at home (but not for several years). Rick Bayless's recipe is the one I used.

History of Chiles en Nogada

Agustin de Iturbide was a military commander who fought in Mexico's War of Independence and later went on to become Emperor of Mexico from 1822 to 1823. In August of 1821, he signed the Treaty of Cordoba, which granted Mexico its independence from Spain. The treaty was signed in the town of Veracruz on Mexico's east coast, and after signing the treaty, Iturbide traveled toMexico City. Stopping on the way inPuebla, the townspeople decided to hold a feast to celebrate the country's independence from Spain, and to honor Agustin de Iturbide on his saints' day (the feast day of Saint Augustine of Hippo falls on August 28). The Augustinian nuns of Santa Monica convent wanted to prepare a special dish using local ingredients that were in season. They came up with the Chiles en Nogada, which means chile in walnut sauce.

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